Wurstsalat (Sausage Salad)
Ingredients:
1 teaspoon German or Dijon mustard
2 tablespoons olive oil
3 tablespoons wine vinegar
3 tablespoons cold beef stock
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon cracked black pepper
1 lb. precooked knockwurst
1 medium onion
1 medium boiled potato
1 hard cooked egg
2 dill pickles
lettuce leaves
Cooking:
- Combine mustard, olive oil, vinegar, beef stock, sugar, salt and pepper into a bowl and whisk well.
- This is your dressing.
- Peel and slice the precooked knockwurst into strips.
- Cut onion into thin rings.
- Dice the boiled potato.
- Slice the pickle thinly.
- Place knockwurst, onion, potato, and pickle in large bowl.
- Pour dressing over salad and toss gently.
- Refrigerate 2 hours.
- Peel and thinly slice egg; mix with salad.
- Serve on lettuce leaves with a side of rye bread.
Servings 4- 6
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